Begin by sifting together the flour and salt in the bowl of a food processor. Add the butter, cream cheese,
and sour cream, then pulse until crumbly. This should be quick, only taking a minute: you are looking for
the consistency of pea-sized crumbs throughout the mixture. Next, separate the doughmixture into three
equal portions on a lightly floured surface, and gently press the dough together into flat disks. Wrap these
in plastic and chill in the refrigerator for a minimum of 2 hours, up to 1 day. You may also freeze the
dough-disks for future use; thawing overnight before the day of use.
Next, create the cranberry pecan filling by combining the sugar, cinnamon, and allspice in a bowl. Once
mixed, stir in the finely chopped cranberries and pecans and stir well. Lastly, add the melted butter and
combine thoroughly once more. Line 3 large baking sheets with parchment paper.
Once the dough is chilled, remove it from the refrigerator and pre-heat the oven to 350°F. Working with
one piece of dough at a time on a lightly floured surface, use a rolling pin to roll out the dough until it
the disk is a large, flat circle about ¼ inch thick. Leaving a small margin around the outside of the dough
circle, smear the cranberry pecan mixture out from the center of the dough circle, pressing the filling
lightly into the dough itself.
Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges (triangles). Roll each wedge up,
beginning with the wide end and ending with the narrow end. Place the rolls point-side down on the
lined baking sheet, repeat with the remaining two batches of dough. Once all of the wedges are on the
baking sheets, brush the outside of the dough with a light coating of the egg and sprinkle, if desired, with
a pinch of granulated or coarse cane sugar. Bake for 26-30 minutes, until golden brown. Remove from
the oven and allow to cool for 10 minutes.
